Dynamical modeling of alcoholic fermentation and its link with nitrogen consumption

摘要

This paper proposes a dynamical mass balance model describing the main physiological phenomena observed during the batch fermentation in the wine-making process, on the basis of a set of biological reactions in which the nitrogen consumption plays a central role, in line with experimental evidence deduced from extensive experimental studies (9). The experimental database considered for the parameters identification has been generated by a simulator issued from a logistic model especially dedicated to the wine fermentation (10) which is a valuable representation of the process, yet with a complex formulation that appears to be not suitable for control purposes. The paper presents the results of the modeling efforts performed on the basis of this model so as to include in particular the influence of nitrogen on the key bio-mechanisms involved during the fermentation.